This is such an easy recipe for chocolate mousse, it is so simple to make with only 4 ingredients and you can use any chocolate you like.
This chocolate mousse is a perfect dinner party dessert to share with your family and friends. You can serve it in individual glasses or one large bowl. It is so easy to prepare! The hardest part is waiting for it to set! To get ahead, I recommend making it the night before you want to serve it.
Ingredients notes:
There is only four ingredients in this chocolate mousse: cream, eggs, chocolate and brown sugar. I like to use dark chocolate in my chocolate mousse but this recipe would also work very well with white or milk chocolate. If you're looking for an egg-free version, check out my Milk Chocolate Egg-Free Mousse.
Step by step instructions:
Finely grate 2 tablespoons of chocolate and set aside. Whip the cream, then set aside.
Break up remaining chocolate into a bowl and microwave until melted, about 2 minutes. Stir and set aside to cool slightly. Beat eggs with brown sugar for 2 minutes until light and fluffy. Pour in the warm chocolate and fold together. Add the whipped cream and fold again until incorporated.
Spoon into 4 glasses or a bowl and sprinkle over grated chocolate. Chill for at least 4 hours until set, then serve.
This mousse is best served after at least 4 hours of chilling time and can be kept for up to two days in the fridge. I also have a delicious recipe for Chocolate Mousse with Raspberry Sauce.
Recipe FAQs:
My recommendation is to use fresh and high-quality eggs. At the end of the day, it is a personal choice though. Pregnant women and people with compromised immune systems are advised to avoid them but in general, there is an extremely low chance of contracting salmonella from fresh, high quality eggs.
Yes! Feel free to use white, milk, dark or caramilk chocolate.
Storage:
This mousse can be kept for two days in the fridge.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Chocolate mousse
This recipe only has 4 ingredients and is so simple to make.
Ingredients
- 200g chocolate
- 2 eggs
- ¼ cup brown sugar
- 1 cup pouring cream
Instructions
- Finely grate 2 tablespoons of chocolate and set aside.
- Whip the cream, then set aside.
- Break up remaining chocolate into a bowl and microwave until melted, about 2 minutes. Stir and set aside to cool slightly.
- Beat eggs with brown sugar for 2 minutes until light and fluffy.
- Pour in the warm chocolate and fold together. Add the whipped cream and fold again until incorporated.
- Spoon into 4 glasses or a bowl and sprinkle over grated chocolate.
- Chill for at least 4 hours until set then serve.
Notes
- This recipe would work well with white, dark or milk chocolate.
- NOTE: This recipe contains raw eggs.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 549Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 172mgSodium: 94mgCarbohydrates: 43gFiber: 2gSugar: 39gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Michaela says
Can you please send me the baked raspberry cheesecake? I just seen it but I was to slow
To get it. Thank you
Vanya says
Hi there, it has just been published. 🙂 https://vjcooks.com/baked-raspberry-cheesecake/
Kylie says
Do you this mousse (which is divine and my fave) work being used in a chocolate mousse cake between layers?
VJ cooks says
Unfortunately, I think it would be too soft and would spill out the sides. You could try putting a layer on the base of the cake in the tin, then setting in the fridge and repeating for the next few layers. But perhaps the mousse from my https://vjcooks.com/chocolate-mousse-cake/ would be better for this type of layering.
Lynne Barclay says
Can this recipe be frozen?
VJ cooks says
I haven't tried it as I'd be concerned the freezing process would impact the texture.
Ashlee says
Hi! I would love to know what the substitute would be for brown sugar? Just caster sugar?
VJ cooks says
Yes caster sugar would be fine. I would use a 1:1 ratio. So frustrating not being able to get brown sugar right now.
Durriyah says
Hi is it ok to eat the egg without cooking it?
VJ cooks says
My recommendation is to use fresh and high-quality eggs. At the end of the day, it is a personal choice though. Pregnant women and people with compromised immune systems are advised to avoid them but in general, there is an extremely low chance of contracting salmonella from fresh, high quality eggs.
Lynne says
Hi. I just made this but found that the melted chocolate didnt blend in well. Would it be the brand of choc (Cadbury milk choc) ?
Will try again with Whitakers next time.
VJ cooks says
The chopped chocolate is added to the warmed cream which should be enough to gently melt the chocolate until well combined, regardless of the brand.
Lisa says
Is it 1 cup of cream (measured) and THEN whipped, or is the 1 cup of whipped cream measured after it’s already whipped? Hope that makes sense
VJ cooks says
One cup of pouring cream, whipped. I've amended the recipe to make this clearer. 🙂